California Mexican Tortilla Casserole Recipes

MEXICAN CASSEROLE WITH TORTILLAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
• Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.
• Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

MEXICAN TORTILLA CASSEROLE

Steps:

• Preheat oven at 350 degrees F.
• Spray a spring form cake pan or casserole dish with cooking spray.
• Brown ground beef and onion and then drain the grease.
• Add taco seasonings and cook according to package directions. Heat refried beans to make for easier spreading.
• Lay 1 tortilla in bottom of baking dish and spread 1/3 of the refried beans on it. Top with 1/3 of the meat and sprinkle on some cheese.
• Add the 2nd tortilla and spread 1/2 the rice, 1/2 salsa, 1/2 the corn and a little cheese.
• Add the 3rd tortilla and spread 1/3 beans ,1/3meat, and a little cheese.
• Add the 4th tortilla and layer the remaining beans ,meat, corn, rice, salsa and cheese.
• Bake, covered with foil, for about 40 minutes. Uncover and bake 10-15 minutes longer. Let sit 5 minutes before cutting.
• After baking, top with sour cream, diced white onion and shredded lettuce, if desired.

MEXICAN TORTILLA CASSEROLE

Steps:

• In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
• In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
• To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
• If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

CALIFORNIA (MEXICAN) TORTILLA CASSEROLE

Steps:

• Preheat oven to 350°; Grease (or spray with non-stick pan spray) a 3qt casserole dish; set aside.
• In large skillet, saute beef with onion and garlic over medium heat (in batches if necessary) and drain; sprinkle chili powder over meat and mix well.
• Add tomato sauce, sugar, salt, olives, and green chiles; simmer over very low heat for 15 minutes.
• Beat cottage cheese and egg together until blended.
• In bottom of 3qt casserole dish, spread 1/3 of meat; layer with half of jack cheese, half cottage cheese& egg, half tortillas, then next 3rd of meat.
• Continue layering with remaining jack cheese, c/c, remaining tortillas, ending with remaining 1/3 meat; sprinkle top with cheddar cheese.
• Bake, uncovered, at 350° until thoroughly heated and cheese is melted; serve with sour cream, sliced black olives and green onion if desired (recommended).

HUNGRY DAD'S MEXICAN-INSPIRED CASSEROLE

Steps:

• Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Reduce heat to low and stir in diced tomatoes, black beans, picante sauce, and taco seasoning. Simmer until most of the liquid has evaporated, about 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Spread flour tortillas in the prepared baking dish, overlapping to cover the bottom and sides. Spread beef mixture over tortillas, and sprinkle with 3/4 cup Monterey Jack cheese, 3/4 cup pepper Jack cheese, and 1 1/2 cups crushed tortilla chips. Cover with aluminum foil.
• Bake in the preheated oven for 25 minutes. Remove from oven and discard foil. Sprinkle remaining Monterey Jack cheese, pepper Jack cheese, and crushed tortilla chips on top. Place back in the oven and bake, uncovered, until cheese is melted and bubbly, 8 to 10 minutes. Sprinkle with green onion and cilantro and serve with sour cream.

TORTILLA CASSEROLE (BUDIN AZTECA)

Steps:

• Place chiles directly over the flame of a gas-stove burner on high heat. Roast chiles, turning with tongs, until blackened all over. (Alternatively, broil chiles on a baking sheet, turning, until skin has charred.) Transfer to a bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel chiles; discard skins. Remove stems, seeds, and ribs; cut chiles into 1-by-1/2-inch strips. Transfer to a nonreactive bowl.
• Preheat oven to 425 degrees. Brush tortilla halves on both sides with 3 tablespoons oil. Arrange on baking sheets. Bake, rotating sheets halfway through, until tortillas begin to bubble (before becoming crunchy), 5 to 7 minutes. Set aside. Reduce oven temperature to 350 degrees.
• Heat a large skillet over medium heat. Wash spinach, and drain but do not dry. Add spinach to skillet. Cover, and cook until spinach has wilted, about 2 minutes. Season with 1/4 teaspoon salt. Transfer to a cutting board; let cool slightly. Squeeze out liquid. Coarsely chop, and set aside.
• Heat 2 tablespoons oil in a medium skillet over medium heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until translucent, about 3 minutes. Stir in chiles; cook until heated through, about 1 minute. Transfer to a bowl.
• Heat remaining 2 tablespoons oil in same skillet. Add garlic, and cook, stirring, 30 seconds. Add beans and 1/2 teaspoon salt; cook, mashing slightly with the back of a wooden spoon, 2 minutes. Transfer to a bowl; set aside.
• Line bottom of a 10 1/4-inch-round, 2 1/2- to 3-inch-deep baking dish with 12 tortilla halves, overlapping slightly. Layer with chile mixture, half the bean mixture, and half the crema. Spread 3/4 cup salsa over top. Sprinkle with 1/2 cup cheese. Repeat for second layer, using spinach instead of the chiles. Top with remaining tortillas, 3/4 cup salsa, and 1/2 cup cheese.
• Bake until heated through, 45 minutes to 1 hour; cover with foil for last 15 minutes if browning too quickly or becoming too dry. Let stand 15 minutes before serving. Serve with more salsa and crema.

MEXICAN TORTILLA BREAKFAST CASSEROLE

Steps:

• Cook sausages according to package directions; cut into 1/4-inch slices; set aside. , In a skillet, sauté onion and bell pepper in oil until almost tender. Stir in garlic and chili pepper; cook for 1 additional minute. Add sausage and chilies; set aside. , In a bowl, combine cheeses, green onion and cilantro. In a greased, 13-in. x 9-in. x 2-in. baking dish, sprinkle one third of tortilla chips. Follow with one-half of the sausage mixture and one-half of the cheese mixture; repeat. , In a bowl, beat eggs, milk, salt and pepper sauce; pour over layered ingredients. Sprinkle with remaining tortilla chips. , Bake, uncovered, at 350°F for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.